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This versatile, classic French hors d’oeuvre recipe is simple to prepare at home. Pork rillettes may be served informally with an assortment of compotes, mustards, pickles and a loaf of country bread for a wine country-inspired picnic. The rich, savory flavors pair beautifully with the spice and fruit notes in Jordan Cabernet Sauvignon.
3 pounds boneless pork shoulder (cut into ¼” cubes)
2 pounds fresh pork belly (cut into ½” cubes)
2 Tbsp kosher salt
2 tsp quatre d’épices (grind together 1 part nutmeg + 1 part ginger + 1 part cloves + 2 parts white pepper)
2 tsp fennel pollen
6 shallots, sliced
2 cloves black garlic
2 cloves garlic
½ cup Madeira
¼ cup sherry
1 Tbsp Cognac
8 cups chicken stock
1 cup duck fat
3 bay leaves
12 black peppercorns
½ star anise
6 parsley stems
4 sprigs thyme
1 carrot, finely sliced
1 rib of celery, finely sliced
cheese cloth and kitchen twine
2 Tbsp butter
3 shallots, sliced
4 Tbsp hazelnuts, toasted and crushed
½ star anise
1 strip of orange peel, pith removed
2 sprigs thyme
½ cup dried cherries
¼ cup orange juice
3 Tbsp Cognac
1 Tbsp honey
2 cups pitted Bing cherries (Rainier may be substituted)
1 Tbsp tarragon, chopped
2 tsp truffle balsamic glaze
freshly ground black pepper
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